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Canned salmon and mashed potato make gently crisp fish cakes with fresh dill and lemon. Keeping a few larger flakes in the mixture gives each cake a more varied texture.
Ingredients
- 500 g peeled potatoes
- 300 g drained canned salmon
- 1 large egg
- 60 g plain breadcrumbs
- 2 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 2 scallions, finely sliced
- ¼ tsp black pepper
- 3 tbsp neutral oil
Method
- Cut potatoes into even chunks. Place in cold water, bring to a boil and simmer for 15–18 minutes until tender. Drain, steam dry for a minute and mash. Let cool for 20 minutes.
- Drain salmon thoroughly and remove any skin or bones you do not want in the cakes. Flake gently with a fork.
- Mix cooled potato with salmon, egg, dill, lemon juice, scallions, pepper and 20 g breadcrumbs. Keep some salmon flakes intact.
- Shape into eight patties about 1.5 cm thick. Spread the remaining 40 g breadcrumbs on a plate and coat both sides lightly.
- Heat half the oil in a nonstick skillet over medium heat. Cook four cakes for 4–5 minutes per side until golden and the centers are hot and set, at least 71°C / 160°F because the mixture contains egg. Repeat with remaining oil and cakes.
- Serve two cakes per person while the crust is crisp. If a cake breaks when turning, let the others cook a little longer before lifting with a wide spatula.
- Refrigerate leftovers within two hours for up to three days. Reheat to 74°C / 165°F throughout in an oven or skillet.
Dry the potato mash
Watery mash makes the cakes harder to shape. Let the drained potatoes steam briefly before mashing.
Use drained canned salmon
The recipe is written for ready-cooked canned salmon. Fresh raw salmon needs cooking separately before it goes into this mixture.
Turn with care
A wide spatula supports the cakes. Wait until the underside has a golden crust before turning.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Serve two cakes per person while the crust is crisp. If a cake breaks when turning, let the others cook a little longer before lifting with a wide spatula.
- How should I store leftovers?
Refrigerate leftovers within two hours for up to three days. Reheat to 74°C / 165°F throughout in an oven or skillet.
